Autumn is characterized by the orange of pumpkins, with many pumpkin dishes like this Creamy Pumpkin and Gorgonzola Spaghetti, where the sweet taste of pumpkin contrasts with the sharp and bold flavor of Gorgonzola.
A simple yet enveloping first course with a decisive flavor that will captivate everyone with every forkful.
We have chosen spaghetti, but this sauce is perfect for any type of pasta you choose, even whole wheat pasta goes great with pumpkin and Gorgonzola, give it a try.
Pumpkin is composed of 90% water, so it is low in calories and provides good hydration to our body, rich in vitamins A, C, and B1, thus having anti-inflammatory and immune-boosting properties.
If you love pumpkin as much as we do, check out the other recipes I leave you below, and then let’s immediately discover how to prepare the Creamy Pumpkin and Gorgonzola Spaghetti!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Creamy Pumpkin and Gorgonzola Spaghetti
- 11.3 oz spaghetti
- 1.3 lbs pumpkin
- 2 cloves garlic
- 2 sprigs rosemary
- 5.3 oz Gorgonzola cheese
- 3.4 tbsp milk
- 2 pinches salt
- 2 tbsp extra virgin olive oil
Tools
- 1 Pan
- 1 Immersion Blender
- 1 Pot
Preparation of Creamy Pumpkin and Gorgonzola Spaghetti
Preparing Creamy Pumpkin and Gorgonzola Spaghetti is very simple, first cut the pumpkin into wedges, then remove the seeds and fibers.
Peel it and cut the flesh into cubes (the smaller they are, the faster they will cook).
Place a pot full of slightly salted water on the stove to cook the spaghetti.
Meanwhile, in a large, deep pan, heat some extra virgin olive oil with the peeled and crushed garlic cloves.
As soon as it begins to sizzle, add the pumpkin cubes and the rosemary sprigs, stir to flavor and add salt.
Cook the pumpkin cubes, stirring occasionally, and if needed, add a few tablespoons of hot water (even from the pasta you are cooking).
Once the pumpkin is cooked, remove the garlic cloves and rosemary, transfer the pumpkin to the blender cup, and blend, leaving some pieces whole.
If necessary, add a little more pasta cooking water and set aside.
In the same pan where you cooked the pumpkin, add the diced Gorgonzola with a little milk and let it melt, stirring.
Add the blended pumpkin and the pieces set aside.
As soon as the spaghetti is cooked but still quite al dente, drain it (reserve some of the cooking water) and let it soak in the pan with the sauce.
Add more pasta cooking water as needed until you achieve the desired creaminess.
Pumpkin and Gorgonzola Spaghetti is ready to be served piping hot.
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